Peruvian food has been an up-and-coming cuisine for at least a decade, but has yet to catch on big. Maybe giving it a Japanese spin would help. That’s what’s hip South American restaurant brand Osaka is hoping will work in Los Angeles, and that’s how chef Richard Sandoval plans to fill the seats at his four-unit Zengo chainlet this fall. Hey, there’s even a food truck version now.

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Top restaurant industry researchers set out to assess whether daily deal fatigue exists, but also found out a lot about who uses these deals and why. The key finding from the restaurant operator perspective: You may not have to offer as deep a discount as you think to run a successful deal.

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Pay attention to Bombora in Ocean City, MD. It’s owned by Phillips Seafood, whose multiple businesses (a leading seafood supplier, the company also operates 17 traditional seafood restaurants) give it a kaleidoscopic view of what works in the foodservice market. Phillips chose to go with contemporary world cuisine infused with Latin and Asian flavors for its new place.

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